Viewing entries in category ‘Member Stories’

March 19, 2014
There’s a new sugarhouse on the block, and they are running one syrupy smooth, efficient operation. Georgia Mountain Maples is a new project in the three generation strong Harrison family who also own the successful Harrison Concrete and Redi-Mix Corp.

March 19, 2014
The all-natural, subtle sweetness of maple is a welcome ingredient in most baked goods, just ask Instructor Robyn Sargent of the Baking Education Center at King Arthur Flour. The Baking Education Center offers an array of classes aimed at helping the home chef bake like the pros and their recent...

March 5, 2014
The Northeast Kingdom Tasting Center in Newport, VT opened its doors in August of 2013 enticing both visitors and locals to come taste what the Kingdom has to offer. The Center is a local food emporium featuring a bakery, butcher counter, café, maple shop, and a top-shelf tasting bar with...

February 19, 2014
In 2009, Kimball Brook Farm owners Cheryl and JD DeVos were shipping their milk out of state to become part of a national organic brand. The DeVoses and their children envisioned selling their milk in their own "milkshed," with a business model that prioritized the health of the animals, the health...

February 19, 2014
The juniors and seniors at St. Johnsbury Academy learn chemistry, ecology, math, art, business, customer service, and teambuilding--all in their chef whites! Chef David Hale takes the students through every aspect of running a restaurant, from prep and baking to budgeting and waiting tables.

February 5, 2014
According to Prohibition Pig's Chef Michael Werneke, Ben Nottermann at Snug Valley Farm in East Hardwick is raising the best tasting pork around, that's why he buys a pig a week for the restaurant smoker. Ben takes great pride in his pig rearing, and during the interview I could hear their friendly...

February 5, 2014
Chef Michael Werneke cooked in all corners of the country before moving to Vermont to make award winning cheese at Jasper Hill. He fell in love with the state and local food scene but wanted to get back into a restaurant kitchen.

January 22, 2014
Bruce Hyde Jr. took over management of his family’s restaurant, Hyde Away Inn and Restaurant, this spring. With the help of young, entrepreneurial Chef Ryan Mayo, Bruce has focused on sourcing from local producers and now, Bruce shared, “Most of the time, when we're calling something local, it was produced...

January 22, 2014
Vicky Allard and Joe Hanglin of Blake Hill Preserves take their jams, marmalades and chutneys to unique and exquisite culinary heights, recently earning them a record breaking three finalists spots in the Good Food Awards and a win for their Plum & Fennel Chutney! It’s all about sophistication and layering...

January 8, 2014
The opening of Hotel Vermont (2013) gave Burlington its first boutique hotel and a hip new eatery to delight the palates of the Queen City. Juniper Bar and Restaurant greets visitors with a warm Vermont welcome, from their flannel-outfitted staff to the bar-side chalkboard filled with the names of Vermont...